Newfoundland molasses drop cookies are a beloved treat, cherished for their soft, chewy texture and rich, spiced flavor. These traditional cookies capture the essence of Newfoundland baking, combining the deep sweetness of molasses with warm spices like cinnamon and ginger. Perfect for holiday gatherings, afternoon tea, or a cozy snack, molasses drop cookies are a comforting delight that bring a taste of home to any occasion.
In this guide, we’ll show you how to make authentic Newfoundland molasses drop cookies from scratch. The recipe is straightforward and easy to follow, making it ideal for both novice bakers and seasoned pros. You’ll start by mixing a blend of molasses, sugar, and butter, creating a rich base for the cookies. Then, you’ll add a combination of flour, baking soda, and spices to form a fragrant, dough.
We’ll provide tips on how to drop the dough onto the baking sheet to achieve the perfect cookie size and shape. Our step-by-step instructions ensure that your cookies will bake up soft and chewy every time, with just the right amount of spiced sweetness. Enjoy the nostalgic flavor of Newfoundland molasses drop cookies and share this traditional treat with family and friends. These cookies are sure to become a favorite in your baking repertoire, bringing warmth and comfort to your kitchen.
“When I was growing up in Newfoundland, they were never too big (family of 10) but in later years when I started making them, they tended to get A little on the large size. Enjoy.” John W.
Molasses Drop Cookies Recipe:
- ½ cup of brown sugar.
- ½ cup molasses.
- 2 cups of flour.
- ¼ teaspoon salt.
- ½ cup boiling water.
- ½ teaspoon nutmeg.
- ½ teaspoon cinnamon.
- 1 teaspoon baking soda.
- ½ cup melted shortening.
- 1 egg well beaten. Use two if they are small.
Add raisins for a different taste if you wish.
Combine sugar and shortening stirring in molasse and add the beaten egg. Combine cinnamon, nutmeg, salt, and flour.
Add alternately your brown sugar mixture and boiling water with baking soda dissolved.
Spoon onto a cookie sheet using parchment paper if you wish.
Bake at 375 for 12 minutes or less depending on how much of the mixture you spoon into a “drop”
When I was growing up in Newfoundland, they were never too big (family of 10) but in later years when I started making them, they tended to get A little on the large size. Enjoy.
Recipe from: John Willette
Newfoundland Music Fact: The Career of Anita Best
Anita Best is a renowned singer and storyteller from Newfoundland, known for her efforts to preserve and promote the province’s traditional music and folklore. She has been involved in various projects aimed at documenting and sharing Newfoundland’s rich cultural heritage. Best’s work includes performances, recordings, and educational initiatives that highlight traditional songs, ballads, and stories. Her dedication to cultural preservation has made her a respected figure in Newfoundland’s music community. Anita Best’s contributions ensure that the province’s folk traditions continue to thrive and be appreciated by future generations.
We have similar cookies in Greece but after we bake it we dip it in hot syrup an dthe are so delicious. the difference is we don’t add eggs and molasses.